glu•cose

(ˈglu koʊs)

n. 1. a simple sugar, C₆H₁₂O₆, that is a product of photosynthesis and is the principal source of energy for all living organisms: concentrated in fruits and honey or readily obtainable from starch, other carbohydrates, or glycogen. 2. a syrup containing dextrose, maltose, and dextrine, obtained by the incomplete hydrolysis of starch. [1830–40; < French < Greek glykýs sweet] glu•cos′ic, adj.

Starch Syrup

a sweet, viscous liquid obtained by saccharifying (hydrolizing) starch—chiefly potato starch and cornstarch —by means of dilute acids or enzymes and subsequent filtration and evaporation.

Starch syrup is an aqueous solution of glucose, oligosaccharides, and dextrins, with a solid content of approximately 80 percent. Pure starch syrup is virtually clear and colorless. Since starch syrup increases the solubility of sucrose and retards its crystallization, it is widely used in the confectionery industry, for example in the manufacture of caramel. The canning industry uses it in preparing preserves and jam to increase their own syrup’s viscosity and to improve flavor. Starch syrup is an ingredient of some types of bread, including Orlovsky pan cottage bread. In the textile industry, it is a constituent of various finishes.

The syrup known as beet molasses (melassa) is a by-product of the sugar-beet industry containing approximately 50 percent sucrose as well as certain impurities that make it unsuitable for use in food preparation.

单词	starch syrup
释义	starch syrup starch syrup n. See glucose. glu•cose (ˈglu koʊs) n. 1. a simple sugar, C₆H₁₂O₆, that is a product of photosynthesis and is the principal source of energy for all living organisms: concentrated in fruits and honey or readily obtainable from starch, other carbohydrates, or glycogen. 2. a syrup containing dextrose, maltose, and dextrine, obtained by the incomplete hydrolysis of starch. [1830–40; < French < Greek glykýs sweet] glu•cos′ic, adj. Starch Syrup Starch Syrup a sweet, viscous liquid obtained by saccharifying (hydrolizing) starch—chiefly potato starch and cornstarch —by means of dilute acids or enzymes and subsequent filtration and evaporation. Starch syrup is an aqueous solution of glucose, oligosaccharides, and dextrins, with a solid content of approximately 80 percent. Pure starch syrup is virtually clear and colorless. Since starch syrup increases the solubility of sucrose and retards its crystallization, it is widely used in the confectionery industry, for example in the manufacture of caramel. The canning industry uses it in preparing preserves and jam to increase their own syrup’s viscosity and to improve flavor. Starch syrup is an ingredient of some types of bread, including Orlovsky pan cottage bread. In the textile industry, it is a constituent of various finishes. The syrup known as beet molasses (melassa) is a by-product of the sugar-beet industry containing approximately 50 percent sucrose as well as certain impurities that make it unsuitable for use in food preparation. starch syrup starch syrup n. See glucose. ThesaurusSeeglucose
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